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Jalapeño and cheese burgers recipe

Jalapeño and cheese burgers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Quick, easy beef mince burgers for the barbecue, with fiery green jalapeños and yummy melty Monterey Jack and Cheddar cheeses, mmm!

84 people made this

IngredientsServes: 4

  • 455g beef mince
  • 3 tablespoons finely chopped jalapeños, or to taste
  • 1 teaspoon beef stock granules
  • 2 slices Monterey Jack cheese
  • 2 slices Cheddar cheese

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat barbecue for high heat.
  2. In a medium bowl, mix the beef, jalapeños and beef stock granules. Shape into 4 burgers.
  3. Lightly oil the barbecue grate. Barbecue burgers 5 minutes per side, or until well done. Top each burger with cheese about 2 minutes prior to removing from barbecue.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (65)

by AMYMCGS

When I went to make this recipe, I discovered I was out of beef boullion, so I substituted an envelope of onion soup mix. These were wonderful!! They came out very moist and with lots of flavor. I'm not normally a big hamburger fan, but with this recipe I'll be making them more often. Thanks for sharing!-28 Jun 2003

by Mary

Don't be fooled by the name. These are far from "Firecracker" but if you know green chile peppers, you know that from reading the recipe. I didn't have boullion on hand, so I used beef soup mix. These were incredibly juicy. Loved 'em. If you want spicy burgers try Firecracker Burgers submitted by McCormack or Cajun Burgers submitted by Gail. I think I will add boullion to all my burger recipes from now on! Great idea!-22 May 2004

by SweetBasil

Some of the best burgers we've had - I think its the boullion. I'm going to use that every time now. We did add some chopped onion, and some worchestshire sauce too. Everybody raved.-06 Jul 2004

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Jalapeño & Goat Cheese Beyond Burgers™

One of our classic recipes, which features an unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño, takes the plant-based Beyond Burger™ to new heights. A side of fresh, sweet corn dressed with smoky butter brings another layer of sweet, piquant flavor.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

While the pepper marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

* An instant-read thermometer should register 165°F.

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels.

In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined.

Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Remove the honey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the pepper. Halve the pepper lengthwise remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

In a bowl, combine the honey (kneading the packet before opening), vinegar, and sliced pepper season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

While the pepper marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

* An instant-read thermometer should register 165°F.

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly softened. Drain thoroughly and pat dry with paper towels.

In a bowl, combine the softened butter and half the spice blend (you will have extra). Using a fork, mash until thoroughly combined.

Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper and marinating liquid as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced butter. Enjoy!


  • 6 jalapeño chiles, cut in half lengthwise, seeds and ribs removed
  • Cooking spray
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • ½ cup whipped cream cheese
  • ⅛ teaspoon cayenne pepper
  • 2 ½ teaspoons kosher salt, divided
  • 1 ½ pounds 85/15 lean ground sirloin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 tablespoons canola oil
  • ½ cup mayonnaise
  • 4 tomato slices
  • ¾ cup very thinly sliced red onion
  • 4 sesame seed hamburger buns, split and toasted
  • Pickled jalapeño slices, optional

Heat broiler to high. Place jalapeños cut side down on a baking sheet lined with aluminum foil. Coat tops with cooking spray. Broil on middle rack of oven until just tender, 5 to 6 minutes. Cool slightly. Coarsely chop. Stir together chopped jalapeños, Cheddar, cream cheese, cayenne, and 1 teaspoon of the salt until smooth.

Place beef, garlic powder, onion powder, pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Using your hands, combine thoroughly. Divide into 4 (6-ounce) balls. Flatten each ball into a 6-inch circle. Place 2 tablespoons of the cheese mixture in center of each burger leaving a 1-inch rim. Carefully fold edges of meat over to cover filling, and seal flatten into 3/4-inch thick patties. Chill 15 minutes.

Heat oil in a nonstick skillet over medium-high. Cook burgers to desired degree of doneness, about 3 minutes per side for medium. Transfer to a paper towel-lined plate.

Spread 1 tablespoon mayonnaise on bottom and top halves of buns. Top bottom bun with a patty, tomato slice, onion, and pickled jalapeño, if desired. Top with top halves of buns.


Instructions

Mix ground beef, bacon, egg, Seasoning and sea salt in medium bowl until well blended. Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed.

Serve burgers on rolls with desired toppings and condiments.

Serving Suggestion: For an extra kick, serve Jalapeño Bacon Burgers with a garlic jalapeño ketchup or mayo, or both! For Garlic Jalapeño Ketchup, mix 1/2 cup ketchup with 1 teaspoon McCormick® Garlic Jalapeño Seasoning. For Garlic Jalapeño Mayo, mix 1/2 cup mayonnaise with 1/2 teaspoon McCormick® Garlic Jalapeño Seasoning.


Jalapeño popper grilled cheese

Now onto the main event! My new recipe for a vegan jalapeño popper grilled cheese sandwich. There are two cheeses in here for extra yumminess and you can definitely use whatever products you have available if you can’t find the ones I’ve listed in the recipe. But the key here is the bacon! I’ve used my coconut fakin’ bacon as I like the crunchiness over a meatier texture for this sandwich, but you could easily use tofu or tempeh bacon crumbles or slices, mushroom bacon or a store-bought vegan bacon product. Whatever your bacony pleasure be sure you don’t skimp on this element.


The exact recipe below yields medium spicy turkey burgers. I don’t like super spicy foods, but loved these. If you don’t like spicy or are sensitive to spice, leave out the jalapeño pepper and substitute cheddar cheese for the pepper jack cheese. If you want a spicier kick, add another chopped jalapeño.

Making these for every cookout for the remainder of the summer. Let me know if you try them too!


Keto Stuffed Burgers Should Be On Your Grilling Menu Tonight

In a small bowl, add cream cheese, jalapeño, and crumbled bacon, mixing all ingredients together. Scoop out a 2" spoonful of cream cheese and form into a disk. Place the disks in the refrigerator for at least 15-20 minutes. You could also freeze them for future use.

Forming Hamburger Patties:

Divide hamburger meat into 6 equal portions and flatten into hamburger patties. For the base patties, you will press until you reach 1/2" thick. The middle portion you will want to press to reach 1/4" thick creating a bowl effect which is where you will place a cream cheese disk. For the top hamburger patty, they should be around 1/4" thick. Season with salt, pepper, and garlic powder on each side.

Place a cream cheese disk in the center of the bottom hamburger patty. Add a top patty to cover the disc and press on the sides to seal the burger. This will look like a single thick burger. Continue until all burgers have been formed.

How to Grill:

I like to grill my burgers to a be medium doneness, but feel free to change it up depending on your preference. To achieve just the right amount of pink for medium, grill for about 5 minutes per side.

Place burgers on a keto bun, lettuce wrap, or simply eat it bunless. These burgers will be very flavorful on their own so no need for all of the usual extras. Enjoy!

Nutrition Information

Yield: 3 burgers, Serving Size: 1 burger
Amount Per Serving: 486 Calories | 36g Fat | 3g Total Carbs | 0g Fiber | 39g Protein | 3g Net Carbs

Take your keto burger game to the next level! 🍔

Stuffed burgers, often referred to as Juicy Lucys, are simple burgers that might come off intimidating to some, but they&rsquore actually quite simple to make! By encasing the most delicious fillings inside some ground beef, you&rsquoll end up with a keto stuffed burger that just oozes deliciousness with each bite. 😋

I&rsquove been making stuffed burgers for a while now and will often add cheese, veggies, and any other keto-friendly filling I can find. But for some reason, I&rsquove never found a filling combination that I thought, &ldquowow, I need to tell people about this!&rdquo &hellip until now.

So what&rsquos inside this magical burger? How about a blend of cool cream cheese, spicy jalapeño, and savory bacon. This combination ensures each bite of the burger will treat your tastebuds to an explosion of flavor!


  • If you want less heat, use regular jack cheese and go easy on the jalapeños. And of course, if you want more heat, use more.
  • If you’re serving anyone gluten-free, you can use big Butter lettuce leaves to wrap their burgers.
  • I recommend grilling because I love the smoky flavor that’s added from the char. However, you could just as easily sauté them in a cast iron skillet. Either way, the flavor combination will still knock your socks off.

You May Also Enjoy

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Sign up for our FREE 7 Day Simple Meal Plan!

Make Ahead Jalapeño Popper Burger Perfection

First of all, if you want to really amp up your burger game, make your own buns. We love this recipe from King Arthur Flour. It’s hard to improve on this recipe, but for our jalapeño popper burger, we like it with mozzarella cheese and jalapeños added on top before baking. Pretty amazing! These can be made ahead of time, even the day before, and just kept in an airtight container.

Next, prep your hamburger patties by shaping and refrigerating. Or you can buy the prepared patties. This burger has plenty of flavor, so you don’t need to add seasoning unless you can’t live without it. This can also be done ahead of time and wrapped in saran wrap or covered in a container and kept refrigerated.

Now let’s sauté some onions. I like mine really caramelized with a little brown sugar and salt, but they can also just be cooked in their own juices or a little olive oil. Just slice and place in a pan over medium heat and allow to cook for about 20 minutes (or until the color you like best), stirring occasionally.

When you’re ready to start grilling

Turn your grill on to medium-high heat. Once hot, add your patties. Allow to cook for about 4 minutes and then flip. Allow to cook for about 2 minutes, then add mozzarella and cream cheese and allow it all to melt for about 2 minutes.

Once your patties are done and the cheese has melted, remove from the grill. Add onions and jalapeños and place on your yummy buns! Enjoy these Jalapeño Popper Burgers and be sure to thank my sister-in-law, Rachel when you see her!

Love this Jalapeño Popper Burger recipe? Try these other awesome recipes for the grill.

  • Cambazola Bacon Burger
  • Grilled Steak with Blue Cheese Salsa


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